Improvement of the phenolic composition and the antioxidant capacity of red guava (Psidium guajava) and watermelon (Citrullus lanatus) powders by means of foam blanket drying
Red guava and watermelon have good sensory and nutritional attributes. However, they are highly perishable. Aiming to improve this condition, drying is presented as a technique that promotes the reduction of water content, extending the useful life of products. The elaboration of guava and watermelo...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23001909 |
| _version_ | 1797382877447454720 |
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| author | Carlos Eduardo de Faria Cardoso Maria Eduarda Flores Trindade Michelle Gonçalves Santana Francine Albernaz Teixeira Fonseca Lobo Anderson Junger Teodoro |
| author_facet | Carlos Eduardo de Faria Cardoso Maria Eduarda Flores Trindade Michelle Gonçalves Santana Francine Albernaz Teixeira Fonseca Lobo Anderson Junger Teodoro |
| author_sort | Carlos Eduardo de Faria Cardoso |
| collection | DOAJ |
| description | Red guava and watermelon have good sensory and nutritional attributes. However, they are highly perishable. Aiming to improve this condition, drying is presented as a technique that promotes the reduction of water content, extending the useful life of products. The elaboration of guava and watermelon powders by drying in a foam blanket with optimization of the proportion of the foaming agent (powdered albumin) and agitation time (10′) were studied, and the influence of the drying method on the physicochemical quality, phenolic composition and antioxidant capacity of the material. Density, stability and% expansion was evaluated and the optimal condition for foam formation was: 5 and 15% (w/w) of additive for guava and watermelon, respectively. The foam was dried at 68 °C. The physicochemical properties of the powders showed that the technique is a viable alternative in obtaining a by-product that is easy to reconstitute. All powders showed an increase in phenolic content that potentially contributed to a greater antioxidant capacity after the drying process in all tests performed. This result reveals the drying potential for the production of fruit powders, adding value to these raw materials, promoting the potential for application in the manufacture of good quality by-products. |
| first_indexed | 2024-03-08T21:11:45Z |
| format | Article |
| id | doaj.art-bdfc64fbb68048a191dd1bba9fa71e91 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-08T21:11:45Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-bdfc64fbb68048a191dd1bba9fa71e912023-12-22T05:34:43ZengElsevierFood Chemistry Advances2772-753X2023-12-013100368Improvement of the phenolic composition and the antioxidant capacity of red guava (Psidium guajava) and watermelon (Citrullus lanatus) powders by means of foam blanket dryingCarlos Eduardo de Faria Cardoso0Maria Eduarda Flores Trindade1Michelle Gonçalves Santana2Francine Albernaz Teixeira Fonseca Lobo3Anderson Junger Teodoro4Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro, Rio de Janeiro, Av. Pasteur, 296, Rio de Janeiro 22290-240, BrazilGraduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro, Rio de Janeiro, Av. Pasteur, 296, Rio de Janeiro 22290-240, BrazilGraduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro, Rio de Janeiro, Av. Pasteur, 296, Rio de Janeiro 22290-240, BrazilGraduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro, Rio de Janeiro, Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil; Department of Food Science and Nutrition, School of Nutrition, Federal University of the State of Rio de Janeiro, Av. Pasteur, 296, Rio de Janeiro 22290-240, BrazilGraduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro, Rio de Janeiro, Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil; Department of Nutrition and Dietetics, Faculty of Nutrition, Fluminense Federal University, Rua Mário Santos Braga, 30 Faculty of Nutrition, Room 409, Center, Niterói 24020140, Brazil; Corresponding author at: Department of Nutrition and Dietetics, Faculty of Nutrition, Fluminense Federal University, Rua Mário Santos Braga, 30 Faculty of Nutrition, Room 409, Center, Niterói 24020140, Brazil.Red guava and watermelon have good sensory and nutritional attributes. However, they are highly perishable. Aiming to improve this condition, drying is presented as a technique that promotes the reduction of water content, extending the useful life of products. The elaboration of guava and watermelon powders by drying in a foam blanket with optimization of the proportion of the foaming agent (powdered albumin) and agitation time (10′) were studied, and the influence of the drying method on the physicochemical quality, phenolic composition and antioxidant capacity of the material. Density, stability and% expansion was evaluated and the optimal condition for foam formation was: 5 and 15% (w/w) of additive for guava and watermelon, respectively. The foam was dried at 68 °C. The physicochemical properties of the powders showed that the technique is a viable alternative in obtaining a by-product that is easy to reconstitute. All powders showed an increase in phenolic content that potentially contributed to a greater antioxidant capacity after the drying process in all tests performed. This result reveals the drying potential for the production of fruit powders, adding value to these raw materials, promoting the potential for application in the manufacture of good quality by-products.http://www.sciencedirect.com/science/article/pii/S2772753X23001909Red guavaWatermelonDrying on a foam matAntioxidantPhenolicsStability |
| spellingShingle | Carlos Eduardo de Faria Cardoso Maria Eduarda Flores Trindade Michelle Gonçalves Santana Francine Albernaz Teixeira Fonseca Lobo Anderson Junger Teodoro Improvement of the phenolic composition and the antioxidant capacity of red guava (Psidium guajava) and watermelon (Citrullus lanatus) powders by means of foam blanket drying Food Chemistry Advances Red guava Watermelon Drying on a foam mat Antioxidant Phenolics Stability |
| title | Improvement of the phenolic composition and the antioxidant capacity of red guava (Psidium guajava) and watermelon (Citrullus lanatus) powders by means of foam blanket drying |
| title_full | Improvement of the phenolic composition and the antioxidant capacity of red guava (Psidium guajava) and watermelon (Citrullus lanatus) powders by means of foam blanket drying |
| title_fullStr | Improvement of the phenolic composition and the antioxidant capacity of red guava (Psidium guajava) and watermelon (Citrullus lanatus) powders by means of foam blanket drying |
| title_full_unstemmed | Improvement of the phenolic composition and the antioxidant capacity of red guava (Psidium guajava) and watermelon (Citrullus lanatus) powders by means of foam blanket drying |
| title_short | Improvement of the phenolic composition and the antioxidant capacity of red guava (Psidium guajava) and watermelon (Citrullus lanatus) powders by means of foam blanket drying |
| title_sort | improvement of the phenolic composition and the antioxidant capacity of red guava psidium guajava and watermelon citrullus lanatus powders by means of foam blanket drying |
| topic | Red guava Watermelon Drying on a foam mat Antioxidant Phenolics Stability |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23001909 |
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